Bacon Egg and Cheese Muffins are a tasty breakfast treat that’s quick and easy to make. Imagine fluffy eggs, crispy bacon, and gooey cheese all tucked into a warm muffin—a real morning hero!
They’re perfect for busy mornings or a weekend brunch. Trust me, I can’t resist grabbing an extra one before I head out. Who can say no to cheesy goodness? 😋
Key Ingredients & Substitutions
Eggs: Large eggs are essential here for fluffiness. If you want an egg substitute, you can use 1/4 cup of egg whites per egg or a plant-based egg replacement if you’re vegan.
Bacon: Crispy bacon adds flavor and crunch. Turkey bacon or veggie bacon is a great alternative for a lighter or vegetarian option. I sometimes go for smoked bacon for a richer taste!
Cheddar Cheese: Shredded cheddar is a classic choice. You can switch it for Monterey Jack or Pepper Jack for spice. I enjoy a mix of cheeses sometimes for extra flavor!
Milk: Whole milk makes it creamy, but you can use almond milk or oat milk for a dairy-free version. I’ve used Greek yogurt for added protein too!
How Do You Cook Bacon Perfectly for Muffins?
The key to great bacon is in the cooking method. Here’s how to get it right:
- Use medium heat to avoid burning. Cook slowly for even crispiness.
- Flip the bacon halfway through for even cooking.
- Let it drain on paper towels to remove excess grease. This keeps your muffins from getting soggy.
Perfect bacon adds that irresistible crunch to your muffins, so don’t rush this step!
How to Make Bacon Egg and Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 8 large eggs
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- Salt, to taste
- Black pepper, to taste
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Non-stick cooking spray or butter (for greasing muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep time and 20 to 25 minutes for baking. You’ll have delicious muffins ready in under 40 minutes—perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease a 12-cup muffin tin with non-stick cooking spray or a bit of butter. This will help your muffins pop out easily!
2. Cook the Bacon:
Next, take your skillet and set it over medium heat. Cook the bacon slices until they are crispy and golden brown. Once finished, transfer the bacon to a plate lined with paper towels to soak up any extra grease. After they’ve cooled, chop the bacon into bite-sized pieces.
3. Whip Up the Eggs:
In a large bowl, crack the eggs and add the milk. Whisk everything together until it’s well blended. Don’t forget to season the mixture with a sprinkle of salt and black pepper to taste!
4. Combine Ingredients:
Now it’s time to add in the bacon pieces and shredded cheddar cheese. Stir gently to combine, but save a little cheese to sprinkle on top of the muffins later—this makes them look extra delicious!
5. Fill the Muffin Tin:
Pour the egg mixture evenly into the cups of your prepared muffin tin, filling each cup about 3/4 full. This ensures they have room to puff up while baking.
6. Add Extra Cheese:
Sprinkle the remaining cheese on top of each muffin, so it gets all melty and golden while baking!
7. Bake to Perfection:
Place the muffin tin in your preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when the eggs are fully set and the tops look lightly golden.
8. Cool and Remove:
Once baked, take the muffins out of the oven and let them cool in the tin for a few minutes. After that, carefully remove them from the tin and place them on a wire rack (or your kitchen counter) to cool completely.
9. Serve and Enjoy:
If you like, garnish your muffins with a sprinkle of fresh parsley for color. Serve them warm and enjoy your delicious, protein-packed Bacon Egg and Cheese Muffins—perfect for breakfast, brunch, or a quick snack!
Happy cooking! 🍳🥓
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites. Use about 1/4 cup of egg whites for each whole egg. This will make the muffins lighter and lower in calories, but they may be less rich in flavor.
What Can I Substitute for Bacon?
If you’re looking for alternatives to bacon, turkey bacon or veggie bacon work well! You can also use diced ham or sausage for a different flavor. Just ensure they are cooked before adding them to the egg mixture.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. If you want to keep them longer, wrap them individually and freeze them for up to 2 months. Reheat in the microwave or oven when you’re ready to enjoy!
Can These Muffins Be Made Ahead of Time?
Yes! You can prepare the egg mixture and cook the bacon a day ahead. Assemble and bake the muffins in the morning for a fresh breakfast or prepare and bake them in advance to enjoy throughout the week.
